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Tasso in Jambalaya

post #1 of 3
1/29/12 at 1:55pm
Thread Starter 

I have my favorite Jambalaya recipe but I have never made it with Tasso. I have always substituted with smoked sausage because I can never find Tasso. I’m considering making my own Tasso but brining a pork butt for a week, making and applying a rub and smoking the butt for 12 hours is a lot of work for one ingredient.

 

Can anyone tell me if using Tasso instead of smoked sausage in Jambalaya will make a noticeable difference?

 

Thanks in advance!

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post #2 of 3
1/29/12 at 2:32pm

It will make a difference as tasso is differently flavored than sausage (I'm assuming cajun style andouille sausage) although a number of the seasoning between the 2 are the same.  How much of a difference it is going to make is open for debate.  Personally, I don't see it making  that big of a difference although using tasso will provide more heat to the jambalaya.

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post #3 of 3
1/29/12 at 6:00pm
Thread Starter 

I do use Andouille sausage but that’s not the substitute. The recipe calls for two kinds of sausage/ham (Paul Prudhommes I believe) of Andouille and Tasso.

 

Thanks for the feedback Mr. Pete!

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